Sometimes you can get caught in a rut, even a canning rut. You know what you and others like so you “put it up.” That sometimes means just keeping with the same recipes year after year; however, I am always trying to challenge myself to try new variations or new canning projects.
This week, I finally got around to pickling eggs and beets. I had wanted to do this for sometime but had to wait for the beets to come in. I’m not sure if I first heard/read about pickled eggs while reading Laura Ingalls “Farmer Boy” or one of Ralph Moody’s books ( maybe you readers know for sure?) Food, and lots of it, was so vividly described in “that” book. Every time I read it, my mouth started watering and I wanted to get up and cook!
I was recently reminded of pickled eggs by my friends in Tennessee and their canning adventures. Sometimes, we have too many eggs and that’s a perfect way to preserve them. I just had to try it, especially since they looked so “purty!”
What I like about pickling is that it’s so easy and you can put things up in a jiffy.
[yumprint-recipe id=’3′]What new canning projects are you notching off this year?